Frank Sinatra’s Italian Tomato Sauce and Meatballs

The perfect Marinara sauce was one of Sinatra’s culinary passions. Frank published the recipe for his Mother’s Natalie Della Garaventa, aka Dolly Sinatra, tomato sauce in a cookbook, and even launched his line of jar sauce in the late 1980s. His recipe called for quality ripe red Roma tomatoes, virgin olive oil, not too much onion, and a fair amount of Italian Gold, aka garlic.

Frank Sinatra’s favorite recipe for Italian Tomato Sauce introduced at Artanis, which is Sinatra spelled backward. The sauce was added to Southern California supermarkets in the late ’80s.To launch off the sauce, Sinatra’s family and friends gathered at Morton’s, which seldom hosts a private party on a weekday unless your Ole Blue Eyes himself, Frank Sinatra.

 

The perfect Marinara sauce was one of Sinatra’s culinary passions. Frank published the recipe for his Mother’s Natalie Della Garaventa aka Dolly Sinatra, tomato sauce in a cookbook and even launched his own line of jar sauce in the late 1980s. His recipe called for quality ripe red Roma tomatoes, virgin olive oil, not too much onion and a fair amount of Italian Gold aka garlic.As some of you may know, I am an avid collector of vintage recipes and memorabilia. You will find me continually scanning the web for Vintage and Retro Recipe collections to buy or methods that have been posted on other sites.

Frank Sinatra’s favorite recipe for Italian Tomato Sauce was published initially by Mainliner magazine, in 1973; the formula is said to be his mother’s Natalie Della Garaventa, aka Dolly Sinatra’s original recipe. I have made an adaption to the original method because I like more herbs in my sauce;  I have posted a clipping from the WFBL Cookbook of The Stars below for you to view her original recipe.

 

 

 

 

The perfect Marinara sauce was one of Sinatra’s culinary passions. Frank published the recipe for his Mother’s Natalie Della Garaventa aka Dolly Sinatra, tomato sauce in a cookbook and even launched his own line of jar sauce in the late 1980s. His recipe called for quality ripe red Roma tomatoes, virgin olive oil, not too much onion and a fair amount of Italian Gold aka garlic.I use only high-quality tomato products and ingredients when I make the sauce. Quality Organic San Marzano tomatoes are the best; the natural flavor comes bursting out. The difference is that big when it comes to the taste of the sauce. It has a clean, fresh taste to it; lower grade tomato products are usually very bitter and acidic tasting, which is why many recipes call for a pinch of sugar.

Use only fresh garden herbs when possible; parsley is sold nationwide in local markets yearlong. The cost is minimal, buy it new. Dried parsley completely loses all flavor when dried. If you need to use dried thyme, pick a quality trusted brand versus an off-brand for optimal flavor.

 

 

 

 

The perfect Marinara sauce was one of Sinatra’s culinary passions. Frank published the recipe for his Mother’s Natalie Della Garaventa aka Dolly Sinatra, tomato sauce in a cookbook and even launched his own line of jar sauce in the late 1980s. His recipe called for quality ripe red Roma tomatoes, virgin olive oil, not too much onion and a fair amount of Italian Gold aka garlic.When choosing a dried pasta, take the time to look for a quality brand, organic, if possible, it is recommended if you can purchase fresh pasta excellent if you can make fresh pasta that’s even better.

NOTE: Traditional Italian sauces are made with the freshest, highest quality tomatoes. Herbs and ingredients. If you are planning on making this sauce, I would recommend using only high-quality organic tomatoes for the best flavor experience.

 

 

 

The perfect Marinara sauce was one of Sinatra’s culinary passions. Frank published the recipe for his Mother’s Natalie Della Garaventa aka Dolly Sinatra, tomato sauce in a cookbook and even launched his own line of jar sauce in the late 1980s. His recipe called for quality ripe red Roma tomatoes, virgin olive oil, not too much onion and a fair amount of Italian Gold aka garlic.Along the way of delving into our favorite ole crooner Frank Sinatra recipes on the net, I happened to wonder to myself if Frank Sinatra happened to have a Meatball recipe I could test out, low and behold I happened to find one. Believe it or not, Frank Sinatra seems to have several recipes claiming to be his meatballs posted by blogs plastered across worldwide Web when you do a Google Search. Later, I found a copy of the WFBL Cookbook of The Stars on eBay for purchase, and here is a clipping of the recipe below.

 

 

 

 

Ingredients needed for Frank Sinatra’s Italian Tomato Sauce and Meatballs

  • 1/2 pound Lean ground beef organic/free-range
  • 1/2 pound Ground Pork organic/free-range
  • 1 cup Italian breadcrumbs
  • 1/2 cup Italian Cheese Parmesan freshly grated
  • Three tablespoons fresh parsley finely chopped
  • Four cloves garlic finely minced
  • Two medium eggs, lightly beaten
  • 1/2 cup Extra-Virgin olive oil
  • One Onion finely diced
  • Four cloves garlic finely minced
  • One-28- ounce- can of organic San Marzano Italian-style tomatoes
  • One-28- ounce- can of organic tomato purée
  • Three tablespoons fresh parsley finely chopped
  • Two teaspoons dried thyme
  • Kosher salt to own taste
  • Fresh ground black pepper to own taste
  • One pound Dried Pasta organic preferred
  • Extra chopped parsley for serving
  • fresh basil optional
  • red pepper flakes for serving optional
  • grated Pecorino Romano optional

 

 

 

 

 

The perfect Marinara sauce was one of Sinatra’s culinary passions. Frank published the recipe for his Mother’s Natalie Della Garaventa aka Dolly Sinatra, tomato sauce in a cookbook and even launched his own line of jar sauce in the late 1980s. His recipe called for quality ripe red Roma tomatoes, virgin olive oil, not too much onion and a fair amount of Italian Gold aka garlic.

 

 

 

 

 

Tips for Cooking the Perfect Pasta

  1. Fill the pasta pot appropriately: Use plenty of cold, fresh water so that once the pasta begins to expand and cook, there will be plenty of room for the noodles to develop as well as move freely while cooking. 
  2. Do not add oil to water: Adding oil most likely will cause the sauce not to adhere correctly or your pasta to become oily.
  3. Always add salt to the water: Add salt to the water before adding pasta to add flavor and season the noodles for the best flavorful results.
  4. Bring the water to a full boil before adding pasta to the water. Add the pasta slowly and immediately stir the pasta.
  5. Follow the Package instructions: It is essential to follow instructions on the package for cooking times as they may vary from type or brand.
  6. Save some of the water off the cooked pasta: Usually, one cup of water from the cooked pasta is sufficient.
  7. Drain the pasta: Do not over drain the pasta or let the pasta sit in a colander for more than a moment, as you will dry out your pasta.
  8. Always have your sauce prepared before you cook your noodles. Pasta cooking should be the last step in making your dish. Keep your sauce warm in a large, wide saucepan, big enough to add your noodles. Add the pasta to the pot containing warm sauce immediately after they’ve drained.
  9. Add the pasta to the sauce, not the sauce to the pasta: You will want to have the sauce prepared and warmed beforehand. Always have the sauce ready before adding the pasta. I recommend having a large wide saucepan big enough to hold one pound of pasta and sauce. Add the pasta to the pan immediately after cooking. Stir to combine.
  10. Add the Pasta Water: Add the pasta water to the pasta and sauce to help the sauce adhere to the noodles and flavor the pasta.
  11. Serve immediately: For the best results, always serve your pasta immediately.

 

 

 

 

 

 

5 from 42 votes
The perfect Marinara sauce was one of Sinatra’s culinary passions. Frank published the recipe for his Mother’s Natalie Della Garaventa aka Dolly Sinatra, tomato sauce in a cookbook and even launched his own line of jar sauce in the late 1980s. His recipe called for quality ripe red Roma tomatoes, virgin olive oil, not too much onion and a fair amount of Italian Gold aka garlic.
Frank Sinatra’s Italian Tomato Sauce and Meatballs
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
 

The perfect Marinara sauce was one of Sinatra’s culinary passions. Frank published the recipe for his mother’s Natalie Della Garaventa aka Dolly Sinatra, tomato sauce in a cookbook and even launched his own line of jar sauce in the late 1980s.

Course: Main Course
Cuisine: American, Italian
Keyword: Italian Tomato Sauce and Meatballs, Meatballs
Servings: 6 People
Calories: 560 kcal
Author: hmccallum
Ingredients
  • 1/2 pound Lean ground beef organic/free range
  • 1/2 pound Ground Pork organic/free range
  • 1 cup Italian breadcrumbs
  • 1/2 cup Italian Cheese Parmesan freshly grated
  • 3 tablespoons Fresh parsley finely chopped
  • 4 cloves Garlic finely minced
  • 2 medium Eggs lightly beaten
  • 1/2 cup Extra-Virgin olive oil
  • 1 Onion finely diced
  • 4 cloves Garlic finely minced
  • 1-28- ounce- can of organic San Marzano Italian-style tomatoes
  • 1-28- ounce- can of organic tomato purée
  • 3 tablespoons Fresh parsley finely chopped
  • 2 teaspoons Dried thyme
  • Kosher salt to own taste
  • Fresh ground black pepper to own taste
  • 1 pound Dried Pasta organic preferred
  • Extra chopped parsley for serving
  • fresh basil optional
  • red pepper flakes for serving optional
  • grated Pecorino Romano optional
Instructions
  1. Combine lean ground beef, ground pork, breadcrumbs, grated Italian cheese, minced garlic, parsley, eggs, if desired, season with kosher salt and freshly ground black pepper. Form into balls, and brown in olive oil till done. Reserve till needed.

  2. In a frying pan, add the olive oil, the onion, and the four cloves garlic. Stir often over medium heat until onion is golden. Remove garlic cloves and discard.

  3. Drain the Italian-style canned tomatoes, saving 1/4 of a cup of the liquid. Place the liquid from the canned Italian-style and tomato purée in the blender for about 6 seconds.

  4. Add the drained tomatoes and blended tomato purée in the saucepot; cook for about 10 minutes on medium heat.

  5. Season the Marinara sauce with fresh parsley, dried thyme, and kosher salt, and black pepper stir the sauce well; simmer for about 20 minutes, stirring sauce a few times.

  6. Cook 1 pound of pasta according to the package directions for al dente style pasta, drain pasta once was done, rinse if desired and re-drain.

  7. Pour spaghetti on the heated platter, cover with the sauce.

  8. Sprinkle with 2 Tablespoons chopped parsley and grated Parmesan cheese.

 

 

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Frank Sinatra’s favorite recipe for Italian Tomato Sauce introduced at Artanis; which is actually Sinatra spelled backward. The sauce was introduced to Southern California supermarkets in the late ’80s.To launch off the sauce Sinatra’s family and friends gathered at, Morton’s, which almost never hosts a private party on a weekday unless your Ole Blue Eyes himself, Frank Sinatra.

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2020 -2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with proper and specific direction to the original content.

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